Place peeled and deveined shrimp in a bowl. Add buttermilk and hot sauce, toss to coat. Cover and refrigerate for 15–20 minutes (or up to 1 hour) to tenderize and help batter adhere.

Prepare dredge

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly distributed.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1½ inches (about 2–3 cups). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is ready.

Dredge and fry

Working in batches to avoid crowding, remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry shrimp for 1.5–2.5 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed.

Boom Boom Sauce

While shrimp marinates, combine mayonnaise, sriracha, sweet chili sauce, honey, rice vinegar (or lime juice), grated garlic, smoked paprika, and salt in a small bowl. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until ready to use.

Waffle Fries (Oven or Frozen)

Preheat oven and cook fries according to package directions (typically 425°F/220°C for 15–25 minutes), turning once for even browning. Toss with salt and optional paprika immediately after baking. If using fresh fries, bake or fry to golden crispness. Keep warm until serving.

Taco Build & Toppings

Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and warm in a low oven for 5–10 minutes. Have tortillas, shredded cabbage, cheese, diced tomato, cilantro, and lime wedges ready.

Assemble

For each taco: place a small handful (about 1/4 cup) of shredded cabbage in the center of a warmed tortilla. Add 3–4 pieces of fried shrimp on top. Drizzle 1–2 tablespoons of boom boom sauce over the shrimp. Sprinkle about 2 tablespoons shredded Monterey Jack and 2 tablespoons diced tomato. Add cilantro and pickled jalapeños if using. Finish with a squeeze of lime.

Serve

Serve tacos immediately with a side of waffle fries. Offer extra boom boom sauce on the side for dipping.